Practice steps:
1. First, mix the dough well. The material ratio is: 500 grams of flour with about 50% warm water, yeast with 1%, and a small amount of salt, so that the steamed bread dough has a stronger taste. Put the flour and yeast into a basin, pour warm water into the flour several times, stir with chopsticks while pouring, and stir the flour until it is flocculent. Squeeze the dough with both hands according to the wrist, and squeeze repeatedly until the dough becomes soft and smooth. After fully kneading the dough, cover it with plastic wrap to prevent the dough surface from drying out. Put it in a warm place or a sunny place to fully wake up 1 hour. When the dough is fermented to twice the size and the dough is covered with honeycomb holes, it means that it has been fermented.
2. When the dough is fermented, prepare the stuffing and chop the pork into minced meat.
3. Cut the cabbage into pieces, add a little salt, rub it evenly by hand, marinate the cabbage out of water, and then wring the cabbage out of water, not too dry.
4. Put the pork stuffing into the pot, add salt, chopped green onion, Jiang Mo, soy sauce, cooking wine, oyster sauce and thirteen spices, and stir evenly in one direction with chopsticks.
5. Add cooking oil or salad oil, stir in one direction with chopsticks, pour warm water several times, and stir in one direction with chopsticks while pouring water. Every time, let the meat absorb all the water before adding it until the meat is mixed evenly.
6. Put the minced cabbage into the meat and mix well, so that the stuffing is ready.
7. Take out the fermented dough and put it on the chopping board with a thin layer of powder, fully knead the air inside, knead it into dough with smooth surface again, cover it with wet gauze, let it stand and relax for about 65,438+00 minutes, knead the dough into strips, divide it into pills with uniform size, flatten one pill, and then roll it into skin with a rolling pin. The skin is slightly thicker in the middle and slightly thinner at the edge.
8. Wrap a proper amount of stuffing, wrap it up, and wrap it into a raw steamed stuffed bun embryo. The remaining steamed buns are wrapped according to the sample.
9. Cover the steamed stuffed bun embryo with wet gauze and let it stand for about 20 minutes for the second time.
10. Put a proper amount of water into the steamer, put drawer cloth on the steamer, put steamed bread embryo, cover the lid tightly, steam for about 18 minutes, and then turn off the fire. Don't open the lid at once, wait for 5 minutes, so as not to be discouraged and the steamed stuffed bun will shrink. Then open the lid and take out the steamed stuffed bun. A pot of delicious, soft and juicy Chinese cabbage and pork buns is ready.
Tip: It's best to choose pork forelegs and pork with 7 points thin and 3 points fat, which is not greasy and has the best taste.
Raw meat stuffing must be added with water or broth, which can make the meat stuffing tender and juicy. Water addition is the key. Less water is not sticky, more water is stewed. It is also determined by the thinness of the meat. Put more lean meat and less fat. Generally, we use 7 points of lean pork stuffing and 3 points of fat pork stuffing, and put 3-2 water.